Open AccessEffect of Blend Ratio on Thermo-Physical and Sensory Characteristics of Composite Wheat, Cassava and Soy Bread
Author(s) -
Stephen C. Nwanya,
C. R. Okonkwo,
IE Nwaoha
Publication year - 2014
Publication title -
nigerian journal of technology
Language(s) - English
Resource type - Journals
eISSN - 2467-8821
pISSN - 0331-8443
DOI - 10.4314/njt.v33i2.7
Subject(s) - organoleptic , mathematics , food science , soy flour , composite number , agronomy , chemistry , biology , algorithm